Pan Roasted Skate Wing
Avenue, Long Branch
(732) 759-2900
12 oz or two six ounce filets of skate wing
1 cup of blood orange juice
Two blood oranges
One 2 ounce bunch of chives
One head of cauliflower
One onion
¼ cup of vegetable oil
Teaspoon of capers
½ tablespoon of butter
Dry off filets of skate with paper towel to make sure it is nice and dry. Carefully cut off the skin of f the blood orange just removing the pith to expose the flesh.
For the blood orange reduction:
Use a paring knife cut out the segments of the blood orange and put to the side.
Squeeze remaining juice and add it to the orange juice. Place juice and blood orange juice on stove and reduce to light syrup. Make sure to reduce juice slow so it does not burn and become bitter.
Cauliflower puree:
Cut cauliflower in to small florets. Mince onion very small. In small casserole add ½ cup of the vegetable oil add onions salt and pepper cook onions until very, very, soft and broken down without obtaining any color. When onions are nice and sweet add the cauliflower florets and mix well with the onions. Add a cup of water cover with a lid and stir occasionally until the cauliflower is broken down and soft when the cauliflower is broken down place in blender and puree until silky smooth.
To serve: Thoroughly dry off skate wings season with salt and pepper (both
sides) heat up pan until hot add remaining vegetable oil place skate wing in pan
carefully and away from yourself so as not to splatter any oil on your arm. When
the skate begins to get a golden brown color on the one side add the butter and
turn over the fish. Add capers and the blood orange segments, let all the
ingredients’ stew for about 30 seconds (adjust heat as needed so as not to burn
the stuff in the pan.) Place skate on plate with the warm cauliflower puree add
the blood orange syrup and the chives to the pan with the heat off. Stir quickly
then smother the skate with all the juices from the pan. Serve.
